If you are still wanting to lighten up a little this spring, you are spoilt for choice today.
Kathy Paterson has a trio of salads that will keep things exciting. Sweet, roasted beetroot combined with tomatoes and basil brightens things up. Carrots and oranges are a great food match and adding avocado and pomegranate seeds gives both flavour and texture to this salad. And for a salad full of the goodness of fresh vegetables try these greens and noodles with chilli dressing.
Serve these salads on their own or with a barbecued sausie, perhaps one of the winners in the New Zealand sausage competition, the results of which you will find here. Our bangin' sausage collection ensures every sausage meal is a top one.
I have already made Laurie's garlic ricotta with spring vegetable salad a few times, it's surprisingly filling and I am always looking for ways to get fresh ricotta on the menu.
